Published in FSD Update
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
12-30-2013 Menu Development
“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta...
12-23-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Chili.
12-08-2013 Menu Development
Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa...
12-06-2013 Menu Development
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat.
11-25-2013 Menu Development
Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation.
11-21-2013 Menu Development
Although box lunches and meeting fare account for most of UNC Health Care’s annual catering business, the Chapel Hill, N.C. based healthcare system also caters some memorable upscale events...
11-11-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.
11-04-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Stuffing.
10-24-2013 Menu Development
Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.
Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.
Industry News & OpinionView All
State lawmakers have passed a new food safety law that they wish they hadn't.
Managing Your BusinessView All
Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.
Ideas & InnovationView All